2Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.

3In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Expert Tips

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Rise to the occasion! If using self-rising flour, there is no need to add baking powder, baking soda and salt.

Add a bit of lemon zing to the cream cheese frosting by substituting lemon juice for the vanilla and adding 1 teaspoon grated lemon peel.